Tepache is a prehispanic mexican beverage prepared with the fermentation of diverse fruits like pineapple, apple, orange and guava. The word “Tepache” comes from the Nahuatl “tepiatl”, which means corn beverage, it was originally made with this cereal but nowadays the best known version is that produced by the mixture of pineapple and brown sugar. Although in some communities of southern Mexico people still using corn in the preparation of this beverage.
Tepache has a high reputation during prehispanic age and it was only consumed during time of rituals by the most important people of royal prehispanic. Nowadays is one of the most consumed national beverages by mexicans of all ages. Because of its refreshing properties on spring and summer is one the most demanding natural beverages. Its preparation is very easy, is prepared in mexican homes and is very common to see on streets and in markets big jars with this beverage. Despite its high demand is not sell in restaurants.
The flavor of this beverage is sweet and delicious, its similar to natural pineapple juice. Because of the fermentation contains 1% of alcohol.
- 1 big Pineapple
- 10 cups Water
- 1 big Brown sugar or 1 cup Sugar
- 2 Cinnamon stick
- Remove the peel from pineaaple.
- Add pineapple peel to a glass jar or clay jar.
- Add water, brown sugar and cinnamon stick.
- Cover the jar.
- Let stand for 3-4 days.
- Strain tepache in other jar.
- Add brown sugar or more water if you want.
- Add ice.
- Serve cold and enjoy.